FRANGO COM BAGIQUE (CHICKEN WITH SPINACH)

Chickens in Guinea-Bissau
tend to be a little on the scrawny side and not as tender as the
ones we get in the States. So proper seasoning is crucial, as is
the length of cooking time. Otherwise, this recipe is easy to
prepare and very tasty. Ehling & Jojo Cobbinah peperpasta en
wat peper en zout in de keukenm

1 chicken (3 - 4
pounds) or chicken parts

juice of 1 lemon (3
tablespoons)

1 medium onion,
chopped

2 garlic cloves,
chopped

1 bay leaf

1 teaspoon red pepper
flakes

½ cup palm oil

1 bunch spinach,
leaves only

Wash the chicken; cut
into 8 pieces and remove the skin. Place the chicken pieces in a
large bowl and set aside. In a blender or processor purée lemon
juice, onion, garlic, bay leaf, red pepper flakes, and palm oil.
Pour the mixture over the chicken; coating well, and let marinate
for 30 minutes.

Place chicken and
seasonings in a pot with 1 cup water. Simmer, covered, until
chicken is tender, about 30 minutes. Add spinach leaves and
continue simmering for 10 minutes.

Serve over white rice.

Cooks note: If you
use chicken breasts, simmer for only 15 minutes before adding
spinach.